1. Add all the ingredients except for the oil to a large non-reactive bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight. 2. Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside. 3. Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes until they are well wilted and starting to brown. 4. Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30-40 minutes. 5. Adjust seasoning and serve with rice, fufu or couscous. 6. VARATIONS: 7. Sometimes vegetables are added to the pot to stretch the meat and add more flavor. Add 2-3 chopped carrots, 1/2 head of chopped cabbage or a handful of green olives when you bring the marinade to simmer. 8. Half of the lemon juice can be replaced with vinegar. Cider vinegar works well. ---------------------------------------------------------------------------
Ingredients
